Easy carrot soup with coriander, burrata and almonds
A delicious, creamy carrot and coriander soup recipe that’s ready in just 30 minutes. The burrata and almond topping add a touch of luxury, making it ideal as a starter for a dinner party. Suitable for vegetarians.
In a saucepan, sweat the sliced carrots in butter with chopped garlic and spices. After 5 minutes, pour the stock over it, season it with Kikkoman Naturally Brewed Soy Sauce and cook it for 20 minutes.
Blend the soup until smooth and sprinkle with fresh parsley.
Toast the almonds in a dry frying pan.
Serve the soup with burrata, sprinkle over almonds, pepper and parsley and drizzle with olive oil.
Recipe as PDF
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